Recipe: Philly Cheese Steak Pizza (with peppers, mushrooms and onions)

PHILLY CHEESE STEAK PIZZA



FOR THE CRUST:
1 3/4 to 2 1/4 cups all-purpose flour, divided use
1 envelope Fleischmann's Pizza Crust Yeast OR RapidRise Yeast
1 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm (120 to 130 degrees F)*
3 tablespoons Mazola Corn Oil

FOR THE SAUCE:
4 ounces cream cheese, softened
2 tablespoons sour cream
1 teaspoon Spice Islands Beau Monde Seasoning, divided use

TOPPINGS:
1 tablespoon Mazola Corn Oil
1 cup sliced onion
1 cup sliced green bell pepper
3 cloves garlic, minced
1 cup sliced mushrooms
1/4 teaspoon Spice Islands Fine Grind Black Pepper
1/2 pound deli roast beef
2 cups shredded mozzarella cheese
Pasteurized American flavored cheese snack (aerosol), optional

Preheat oven to 425 degrees F.

TO PREPARE THE PIZZA DOUGH:
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add 2/3 cup very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.

Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest while preparing toppings. (If using RapidRise Yeast, let dough rest at this point for at least 10 minutes.)

TO PREPARE THE SAUCE:
Combine cream cheese, sour cream and 1/2 teaspoon Beau Monde seasoning until well combined; set aside.

TO PREPARE THE TOPPINGS:
Heat oil in large skillet on medium-high heat. Add onions, bell pepper, garlic, mushrooms, black pepper and remaining 1/2 teaspoon Beau Monde seasoning and cook until soft, about 7 to 10 minutes. Set aside to cool.

TO MAKE THE PIZZA:
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.

Spread cream cheese mixture over crust. Layer with deli beef, sauteed vegetables and mozzarella cheese. Top with pasteurized cheese snack, if desired.

Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Makes: 1 (12-inch) pizza
Source: Fleishmann's Yeast, ACH Food Companies, Inc.